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Applied Sciences
Special Issues
Processing and Preservation Technologies for Meat and Eggs
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Processing and Preservation Technologies for Meat and Eggs

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (25 February 2022) | Viewed by 6048

Special Issue Editor

Dr. Ning Qiu

E-Mail Website
Guest Editor
Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: processing technology; preservation; deterioration; food safety; nutritive value; composition alteration; omic analyses; evaluation

Special Issue Information

Dear Colleagues,

We are inviting submissions to a Special Issue of Applied Sciences on Processing and Preservation Technologies for Meat and Eggs.

Meat and eggs are considered as the major sources of animal protein in the daily diet. The processing of meat and eggs is a segment of the manufacturing industry that transforms these animal materials into intermediate or finished value-added food products that are safer and more accessible for consumption. The processing and preservation technologies aim to prevent meat and eggs from getting spoilt and to extend the shelf life, providing (or supplementing) nutrients required for health. The alteration of chemical composition, properties, and nutritive value is of great concern during the processing and preservation of meat and egg products. Emerging techniques including proteomics have been applied in identifying these variations to further evaluate the nutritive value influenced by processing and preservation. Such topics are attracting increasing interest from the research community.

In this Special Issue, we invite submissions on the exploitation of new technologies including but not limited to high pressure, ultrasound, electric field, and intense light treatments, together with microwave sterilization and novel methods to decontaminate herbs and spices  regarding their potential application in processing/preservation with low-carbon delivery concerns. Particularly welcome will be works that validate the composition variations during processing and preservation through omic analyses, non-destructive testing, or by other methods. Both theoretical and experimental studies are welcome, as well as comprehensive review and survey papers.

Dr. Ning Qiu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (3 papers)

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Research

14 pages, 2379 KiB  
Article
The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage
by Danjun Guo, Qingmei Pan, Qian Huang, Yang Yi, Hongxun Wang and Wei Xu
Appl. Sci. 2022, 12(5), 2500; https://doi.org/10.3390/app12052500 - 27 Feb 2022
Cited by 1 | Viewed by 2363
Abstract
The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing [...] Read more.
The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage. Full article
(This article belongs to the Special Issue Processing and Preservation Technologies for Meat and Eggs)
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13 pages, 20462 KiB  
Article
High-Throughput Online Visual Detection Method of Cracked Preserved Eggs Based on Deep Learning
by Wenquan Tang, Jianchao Hu and Qiaohua Wang
Appl. Sci. 2022, 12(3), 952; https://doi.org/10.3390/app12030952 - 18 Jan 2022
Cited by 7 | Viewed by 1820
Abstract
Cracked preserved eggs can easily decay, emit a peculiar smell, and cause cross-infection. The identification of cracked preserved eggs during production suffers from low efficiency and high cost. This paper proposes an online detection and identification method of cracked preserved eggs to address [...] Read more.
Cracked preserved eggs can easily decay, emit a peculiar smell, and cause cross-infection. The identification of cracked preserved eggs during production suffers from low efficiency and high cost. This paper proposes an online detection and identification method of cracked preserved eggs to address this issue. First, the images of preserved eggs are collected online. Then, each collected image is cut into a single image of the preserved egg, and the images of different surfaces of the same preserved egg are respectively spliced by the sequential splicing scheme and the matrix splicing scheme. Finally, the data sets obtained by the two stitching methods are exploited to establish a deep learning detection model. The experimental results indicate that the MobileNetV3_egg model, an improved version of the MobileNetV3_large model, achieves the best recognition ability for cracked preserved eggs by using the matrix splicing scheme. The accuracy reaches 96.3%, and the detection time for 300 images is only 4.267 s. The proposed method can meet the needs of actual production, and the application of this method will make the identification of cracked preserved eggs more automated and intelligent. Full article
(This article belongs to the Special Issue Processing and Preservation Technologies for Meat and Eggs)
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14 pages, 1278 KiB  
Article
Effect of a Hypoxia-Controlled Atmosphere Box on Egg Respiration Intensity and Quality
by Yixiao Ma, Xianbo Wang, Yaning Tian and Qiaohua Wang
Appl. Sci. 2022, 12(1), 380; https://doi.org/10.3390/app12010380 - 31 Dec 2021
Cited by 1 | Viewed by 1203
Abstract
Egg preservation is an important factor during storage and transportation. Fresh eggs were stored in boxes in a controlled atmosphere with an O2 concentration of 0% O2 + 100% nitrogen (N2), 5% O2 + 95% N2, [...] Read more.
Egg preservation is an important factor during storage and transportation. Fresh eggs were stored in boxes in a controlled atmosphere with an O2 concentration of 0% O2 + 100% nitrogen (N2), 5% O2 + 95% N2, 10% O2 + 90% N2, 15% O2 + 85% N2, and 20% O2 + 80% N2, and the effects of these storage conditions on large quantities of eggs were studied. The respiratory intensity and quality of eggs during storage were measured. We chose the weight loss rate of eggs, Haugh unit, pH, and the egg white total plate count as the characteristic indices of egg quality. We compared the changes in egg quality during and after storage at different O2 concentrations versus that at 25 °C. The stages were evaluated using the TOPSIS method to sort egg quality, and the optimal O2 concentration was selected. FLUENT was used to simulate and control the atmospheric requirements. Our findings showed that eggs stored in an air-conditioning chamber with O2 concentration ≤10% exhibited weak respiratory intensity (0–1 mg/(kg·h)). The rates of decrease in loss of egg weight and Haugh units were smaller. There were significant differences in the pH of egg white stored in different O2 concentrations (p < 0.05). Reducing the O2 concentration in the egg-storage environment reduced the number of colonies in eggs and had a positive effect on egg preservation. Simulations using FLUENT revealed that only 1200 s were required to achieve the low-oxygen environment in the controlled atmosphere box (1.5 m × 1 m × 1 m). The storage environment of 5% O2 + 95% N2 had the best preservation effect on eggs. This approach is associated with low costs in practical application and can potentially be used for egg storage and transport. Full article
(This article belongs to the Special Issue Processing and Preservation Technologies for Meat and Eggs)
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